Category: Hearthside Sweets

Dessert Recipes

🍎🌿 ROSEMARY THYME SLOW COOKER APPLE COBBLER CAKE

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🍎 There is something especially comforting about the aroma of warm apples and cinnamon filling the house on an autumn afternoon. This easy slow-cooker dessert gives us all that cozy apple-cake flavor with no butter poured over the top—and no need to turn on the oven!

🍎🌿 ROSEMARYTHYME SLOW COOKER APPLE COBBLER CAKE

Ingredients

• 1 can (20 ounces) Great Value No Sugar Added Apple Pie Filling
• 2 fresh organic Cosmic Crisp apples, peeled, cored and thinly sliced
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg or apple pie spice, optional
• 1 box (10.6 ounces) Duncan Hines Keto-Friendly Classic Yellow Cake Mix
• ½ cup water
• 3 large eggs
• 3 tablespoons Great Value Organic Unsweetened Applesauce
• Nonstick cooking spray

Directions

  1. Lightly coat the inside of the slow cooker with nonstick cooking spray.
  2. Place the sliced fresh apples in a microwave-safe bowl with 1 tablespoon of water. Cover loosely and microwave for 3–4 minutes, just until the apples begin to soften. Drain any remaining water.
  3. Combine the softened apples, Great Value No Sugar Added Apple Pie Filling, cinnamon and optional nutmeg. Spread the mixture evenly in the bottom of the slow cooker.
  4. In a separate bowl, stir together the Duncan Hines Keto-Friendly Yellow Cake Mix, water, eggs and Great Value Organic Unsweetened Applesauce until evenly blended. The applesauce replaces the butter normally added to the cake mix.
  5. Pour the prepared cake batter evenly over the apple mixture. Do not stir the layers together.
  6. Cover and cook on HIGH for approximately 2–3 hours. Begin checking around the two-hour mark. The dessert is ready when the center of the cake topping is set and a toothpick inserted into the cake portion comes out with only a few moist crumbs.
  7. Turn off the slow cooker, remove the lid and allow the cobbler cake to rest for approximately 15 minutes before serving.

Helpful Recipe Notes

🍏 This dessert has a soft, tender cake topping rather than the crisp, buttery topping of a traditional dump cake.

🍏 Slow cookers vary considerably, so begin checking early—especially if yours tends to cook hotter on one side.

🍏 For the best result, insert the toothpick only into the cake topping. Reaching the apple layer will naturally make it appear wet.

🍏 Delicious served warm on its own or with a small spoonful of no-sugar-added whipped topping.

A little RosemaryThyme reminder: A few thoughtful substitutions can turn a familiar treat into something that fits your table a little better—without losing the warmth and comfort that make it special. 🍎💛

🌿 Find more recipes and peaceful inspiration for your home:
https://rosemarythymehome.com

Fall in Love with Home Again. 🏡

🛒 Shop my Rosemary Thyme Walmart Creator Storefront:
https://walmrt.us/4xzgBgU

Crustless Apple Crumb Pie

🍎 CRUSTLESS APPLE CRUMBLE PIE 🍎

All the cozy flavor of homemade apple pie—without the work or heaviness of a pastry crust!

This simple fall dessert begins with a colorful blend of Walmart organic apples: naturally sweet Honeycrisp, tart Granny Smith, and mellow Gala. They bake beneath a golden oatmeal crumble made with a lighter amount of butter.

It’s really an apple crisp dressed up beautifully in a pie dish! 🥧🍂

CRUSTLESS APPLE CRUMBLE PIE

Serves 8

INGREDIENTS

For the Apple Filling:

• 3 Walmart organic Honeycrisp apples
• 2 Walmart organic Granny Smith apples
• 1 Walmart organic Gala apple
• 2 tablespoons brown sugar
• 1½ tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• Pinch of salt, optional

For the Oatmeal Crumble:

• ¾ cup old-fashioned rolled oats
• ½ cup all-purpose flour
• ⅓ cup packed brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt, optional
• 5 tablespoons cold unsalted butter, cut into small cubes
• ⅓ cup chopped walnuts or pecans, optional

DIRECTIONS

  1. Preheat the oven to 375°F. Lightly coat a 9-inch deep-dish pie plate with cooking spray or a little butter.
  2. Peel, core, and slice the apples approximately ¼-inch thick. You should have about 6 cups.
  3. Place the apples in a large bowl. Add the brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and optional salt. Toss gently until evenly coated.
  4. Spoon the apples and any remaining juices into the prepared pie plate. Gently press them into an even layer.
  5. In another bowl, combine the oats, flour, brown sugar, cinnamon, and optional salt.
  6. Work the cold butter into the oat mixture with a pastry blender, fork, or your fingertips until moist crumbs form. Stir in the walnuts or pecans, if desired.
  7. Sprinkle the crumble evenly over the apples without packing it down.
  8. Place the pie dish on a rimmed baking sheet. Bake for 40–50 minutes, until the apples are tender, the filling bubbles around the edges, and the topping is golden.
  9. If the topping browns too quickly, loosely cover the dish with aluminum foil during the final 10–15 minutes.
  10. Allow the pie to rest for 20–30 minutes before serving so the warm apple filling can thicken.

Serve it warm just as it is—or add a small scoop of vanilla ice cream, a spoonful of vanilla Greek yogurt, or a dollop of lightly whipped cream.

Simple ingredients, beautiful apples, and the fragrance of cinnamon filling the kitchen—sometimes the coziest desserts are also the easiest. 🍎🥧🌿

Fall in Love with Home Again. 💛🏡

Greek Yogurt Berry Crumble

Screenshot

🌿 Greek Yogurt Berry Crumble

A Cozy Summer Dessert That’s Lighter, But Still Delicious

💛 QUESTION OF THE DAY:

What is your favorite berry dessert to enjoy during the summer?

⸻

One of the biggest misconceptions about eating healthier is that dessert has to disappear from the menu.

I don’t believe that’s true.

I think dessert can still have a place at the table when we prepare it thoughtfully.

Sweet summer berries are naturally delicious and don’t need much added sweetener. Instead of a traditional flour topping, this crumble is made with almond flour and crunchy walnuts for wonderful flavor and texture. Then it’s finished with a cool spoonful of Vanilla Greek Yogurt Cream, lightly sweetened with just a touch of honey.

It’s the kind of dessert that satisfies your sweet tooth while using wholesome ingredients you can feel good about serving.

This is exactly the kind of simple farmhouse dessert I love sharing around the table.

🌿 Greek Yogurt Berry Crumble

Serves 6

Berry Filling

* 4 cups mixed berries (blueberries, strawberries, raspberries, or blackberries)

* 1 tablespoon fresh lemon juice

* 1 teaspoon lemon zest

* 2–3 tablespoons Swerve Granulated

* 1 tablespoon cornstarch (optional, for a thicker filling)

Almond Walnut Crumble

* 1 cup almond flour

* ½ cup chopped walnuts or pecans

* 2 tablespoons sliced almonds (optional)

* 2 tablespoons Swerve Brown

* ½ teaspoon cinnamon

* Pinch of salt

* 3 tablespoons melted butter

Vanilla Greek Yogurt Cream

* 1 cup nonfat plain Greek yogurt

* ¼ teaspoon pure vanilla extract

* 1–2 teaspoons honey

    (or 1 teaspoon Swerve Confectioners for an even lower-sugar option)

Directions

1. Preheat oven to 350°F.

2. Toss the berries with the lemon juice, lemon zest, Swerve, and cornstarch if using. Spread into an 8-inch baking dish.

3. In another bowl, combine the almond flour, walnuts, sliced almonds, Swerve Brown, cinnamon, and salt. Stir in the melted butter until crumbly.

4. Sprinkle the crumble evenly over the berries.

5. Bake for 30–35 minutes, until the berries are bubbling and the topping is lightly golden.

6. While the crumble bakes, stir together the Greek yogurt, vanilla, and honey until smooth. Refrigerate until ready to serve.

7. Let the crumble cool for about 10 minutes before serving.

8. Spoon into bowls and top each serving with a generous dollop of the Vanilla Greek Yogurt Cream.

🌿 Farmhouse Tip

Fresh lemon zest brightens the berries and lets their natural sweetness shine. The cool Vanilla Greek Yogurt Cream adds a rich, creamy finish with extra protein, making this dessert feel wonderfully indulgent while staying light.

⸻

I hope this recipe reminds you that healthy eating doesn’t mean giving up the foods you love. Sometimes it’s simply about making thoughtful choices and letting good ingredients speak for themselves.

There will always be room at my table for dessert… especially when it’s made with love and shared with family and friends.

Have a peaceful and blessed day. 💛

🌿 Images in this post were created or enhanced with AI assistance.

💛 Helene

🌿 Rosemary Thyme

Fall in Love with Home Again 🏡

Rosemary Thyme Plum Crisp

🌿 Rosemary Thyme Plum Crisp

A loyal Rosemary Thyme follower told me she had an abundance of fresh plums and was looking for a plum dessert. We played with a few ideas, but sometimes the simplest answer is the best one — a warm, old-fashioned plum crisp with juicy fruit bubbling underneath a buttery oat topping.

This one is easy, cozy, and perfect for late summer or early fall. You can make it with regular granulated sugar or granulated Swerve, depending on what works best for your kitchen.

Ingredients

For the plum filling:

  • 6 cups ripe plums, pitted and sliced
  • ⅓ cup granulated sugar or granulated Swerve
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • Pinch of salt

For the crisp topping:

  • ¾ cup old-fashioned rolled oats
  • ¾ cup all-purpose flour
  • ½ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, softened
  • ¼ cup sliced almonds, optional

Directions

  1. Preheat oven to 350°F. Lightly butter an 8- or 9-inch baking dish.
  2. In a large bowl, combine the sliced plums, sugar or Swerve, 2 tablespoons flour, lemon juice, vanilla, cinnamon, and a pinch of salt. Toss gently to coat.
  3. Spoon the plum mixture into the prepared baking dish and spread evenly.
  4. In a separate bowl, combine the oats, ¾ cup flour, brown sugar, and cinnamon.
  5. Add the softened butter and work it into the mixture with a fork or your fingertips until coarse, buttery crumbs form. Stir in the sliced almonds if using.
  6. Sprinkle the topping evenly over the plums.
  7. Bake for 35–45 minutes, until the fruit is bubbling around the edges and the topping is golden brown.
  8. Let the crisp rest for about 15 minutes before serving so the plum juices can thicken slightly.

🌿 Rosemary Thyme Kitchen Notes

If your plums are especially sweet, you can reduce the sugar or Swerve to ¼ cup. If they’re tart, use the full ⅓ cup.

You can use granulated sugar or granulated Swerve in the fruit filling depending on your preference.

For a little German-inspired touch, add ¼ teaspoon almond extract to the plum mixture and include the sliced almonds in the topping.

This is delicious warm all by itself, but a spoonful of lightly sweetened whipped cream or a small scoop of vanilla ice cream makes it extra special.

Simple ingredients, beautiful seasonal fruit, and that warm-from-the-oven smell drifting through the kitchen — this is the kind of dessert that feels like home. 💜🥧

Helene
Rosemary Thyme 🌿😊
Fall in Love with Home Again 💛🏠

Plum Cafoutis

🍑 A Plum Clafoutis for Plum Season 🌿
(Clafoutis is pronounced “klah-foo-TEE”)

One of my loyal Rosemary Thyme followers recently told me that she has an abundance of beautiful plums now that they’re in season and asked if I might have a good plum tart recipe.

I told her I would ask Dennis. With his culinary background, he looked through the recipes he had from The Culinary Institute of America, but we didn’t find quite the plum tart we were looking for. What we did find inspiration for was something perhaps even better—a traditional French Plum Clafoutis.

If you’ve never made clafoutis before, it’s a wonderfully simple country-style French dessert. Fresh fruit is baked in a lightly sweet custard-like batter that falls somewhere between a baked custard and a tender pancake.

Of course, I couldn’t resist giving it a little Rosemary Thyme treatment. 😊 I replaced the heavy cream with 2% evaporated milk, reduced the salt and used Swerve to cut back on added sugar while still letting those beautiful seasonal plums shine.

🌿 Rosemary Thyme Light Plum Clafoutis

Ingredients

• 1 pound ripe red or purple plums, halved and pitted
• 3 large eggs
• ¼ cup granulated Swerve or equivalent baking sweetener
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract, optional
• ⅔ cup 2% evaporated milk
• ¼ cup plus 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Cooking spray or a very light coating of butter for the baking dish
• Swerve confectioners’ sugar for dusting

Directions

Preheat the oven to 400°F. Lightly coat a 9- or 10-inch pie plate, baking dish or oven-safe skillet with cooking spray or a little butter.

Halve the plums, remove the pits and set them aside.

In a blender, combine the eggs, granulated Swerve, vanilla, optional almond extract and evaporated milk. Blend until smooth.

Add the flour, baking powder and salt and pulse just until combined.

Pour the batter into the prepared dish. Arrange the plum halves in the batter, cut-side up.

Bake for approximately 28–32 minutes, until puffed and lightly golden and the center is just set. A slight jiggle in the middle is perfectly fine—it will continue to set as it cools.

Allow it to rest for about 10 minutes, then finish with a pretty dusting of Swerve confectioners’ sugar. Serve warm or at room temperature.

🌿 Kitchen Note: Don’t be surprised when your clafoutis puffs beautifully in the oven and then settles as it cools. That’s exactly what it is supposed to do!

And to the Rosemary Thyme friend whose abundance of plums started this little kitchen adventure—I hope this gives you something delicious to make with them. 💜

Sometimes the best recipes begin simply because someone asks, “What can I make with all of these?” 😊

Helene
Rosemary Thyme 🌿😊
 Fall in Love with Home Again 💛🏠